Photography: Richard Mortimer
Pork fillet with bean salad
By Mandy Sinclair
Pork fillet with bean salad
INGREDIENTS
750g pork fillet
1 tablespoon fennel seeds
400g can kidney beans, drained, rinsed
150g baby green beans, blanched
½ cup coarsely chopped parsley
100g soft goat's cheese, crumbled
2 tablespoons extra virgin olive oil
lemon wedges, to serve
kJ 1705, fat 18g, sat fat 5g.
METHOD
1. Place pork fillet in a shallow bowl with fennel seeds. Turn to coat all over, season and set aside for 5 minutes.
2. Meanwhile, toss together kidney beans, green beans, parsley and goat's cheese. Drizzle with oil and season.
3. Preheat a lightly greased chargrill on high. Cook pork for 3-4 minutes each side, until browned and cooked through. Rest for 5 minutes before slicing. Serve with bean salad and lemon wedges.
Tip: if you don't like goat's cheese, try using a soft fetta instead, or leave out the cheese altogether.
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